Vitamin E (α-Tocopherols) Content of Vegetables
(Initial C)
1.7 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
1.4 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.3 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.1 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.7 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.6 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
1.3 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.7 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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